Ingredients
150 g (about 5 oz) dried flower mushrooms, soaked until soft, 400 g (about 14 oz) frog legs, skinned, 250 g (about 1 cup) chicken broth.
Seasonings
100 g lard, 10 g ginger juice, 1 g MSG, 5 g each sweet rice wine, salt, and wet starch.
Instructions
1. Blanch the frog legs briefly in boiling water, then remove, rinse, drain, and marinate with ginger juice, salt, sweet cooking wine, and MSG; remove the stems from the rehydrated shiitake mushrooms, rinse, arrange the frog legs in a bowl, and place the shiitake mushrooms on top.
2. Add lard and chicken broth, cover with another plate, steam in a bamboo steamer over high heat for 15 minutes, then remove and pick out the shiitake mushrooms.